Recipes>Cauliflower Recipes
Smoky Frittata
by Yotam Ottolenghi from Plenty
Easy
Serves 4-6
This indulgent and smoky frittata recipe features simmered cauliflower with smoked scamorza and mature Cheddar, seasoned with sweet paprika and Dijon.
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Plenty
Yotam Ottolenghi
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Introduction
Scamorza affumicata is an Italian curd cheese that melts fantastically well. Often labelled ‘smoked mozzarella’, it is highly effective in adding depth and pungency to vegetarian dishes.
Tags
Ingredients
| 1 | small cauliflower, cut into medium florets |
|---|---|
| 6 | free-range eggs |
| 4 tbsp | crème fraîche |
| 2 tbsp | Dijon mustard |
| 2 tsp | sweet smoked paprika |
| 3 tbsp | finely chopped chives |
| 150g | smoked scamorza, grated (including the skin for extra flavour) |
| 50g | mature Cheddar, grated |
| 2 tbsp | olive oil |
| Salt and black pepper |
Essential kit
You will need a large ovenproof frying pan.
Method
Simmer the cauliflower in a large pan of boiling salted water for only 4–5 minutes, or until semi-cooked. Drain and dry.
Preheat the oven to 190°C/Gas Mark 5. Break the eggs into a large bowl. Add the crème fraîche, mustard and paprika and whisk well, making sure the eggs and crème fraîche are thoroughly blended. Now stir in the chives and three-quarters of the cheeses, and season well with salt and pepper.
Heat up the olive oil in a large ovenproof frying pan. Fry the cauliflower for about 5 minutes, or until golden brown on one side. Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan. Cook on a medium heat for about 5 minutes.
Scatter the remaining cheeses on top, then carefully move the pan to the oven. Cook for 10-12 minutes, or until the frittata is well set.
Remove from the oven and leave to settle for 2-3 minutes before cutting into wedges. Eat immediately, with a peppery green salad.
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Ingredients
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